Wednesday, October 25, 2017

Chocolate mint brownies

Soft, fluffy brownies are taken to the next level with mint baking chips and a beautiful glaze. Chocolate mint lovers will adore these! 
I don't know about you, but I just can't get enough of chocolate mint desserts. From ice cream to candy bars to these brownies. I had half a bag of chocolate mint chips and wanted to find a good use for them, so I baked these beauties.

These brownies were much cakier than I anticipated and got pretty crumbly after a few days. Don't get me wrong - they are still a fantastic brownie and one I'd recommend but if you are a fudgy brownie type of person, then you're better off making these, omitting the flaky sea salt and adding in mint extract and the mint chips.
With all that said, my friends loved these brownies. My family did too. Now that I think of it, I think that these brownies would be an awesome mix-in for a batch of ice cream. Hmm... :)

Chocolate mint brownies
  • 3/4 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 2/3 cup unsalted butter, melted and divided
  • 1/2 cup boiling water
  • 2 cups granulated sugar
  • 2 eggs
  • 1 and 1/3 cups all-purpose flour
  • 1/2 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (10 ounce) package of mint chocolate baking chips (if you cannot find these, feel free to substitute with regular chocolate chips and add 1 teaspoon of peppermint extract to your batter)
Preheat your oven to 350 degrees F. Generously grease or line a 9"x13" baking pan and set aside.

In a large bowl, whisk together the cocoa powder and baking soda.

Add in half (1/3 cup) of the melted butter and mix until well blended. Add in the boiling water and mix until everything is smooth and uniform.

Add in the sugar and eggs and mix until well blended. Fold in the flour, peppermint extract, vanilla, and salt until no dry streaks remain and the batter is lump-free. Fold in the chocolate chips.

Bake in your preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before serving. If desired, you can top your brownies with a simple glaze by mixing about a cup of powdered sugar with 1-2 Tablespoons of milk and food coloring.

Brownies should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days.

Yield: About 24 brownies (or more, depending upon how large you cut your slices)

Source: Barely adapted from Hershey's


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